(n) partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food, Syn.pasteurisation
n. [ Fr. Pasteur, a French scientist. ] 1. A method of treatment, devised by Pasteur, for preventing certain diseases, as hydrophobia, by successive inoculations with an attenuated virus of gradually increasing strength. [ 1913 Webster ]
n. A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms. [ 1913 Webster ]
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